Cherry tomatoes differ from their large counterparts not only in the small size of the berries. Many varieties of cherry are characterized by a unique sweet taste, which is very different from the classic tomato. Anyone who has never tasted such cherry tomatoes with their eyes closed may well decide that they are tasting some unusual exotic fruits. In this article, I will talk about five different cherry tomatoes that have the sweetest fruits of unusual colors.

I started growing annual flowers in the garden and on the balcony more than 20 years ago, but I will never forget my first petunia, which I planted in the country along the path. Only a couple of decades have passed, but one wonders how different petunias of the past are from today's many-sided hybrids! In this article, I propose to trace the history of the transformation of this flower from a simpleton into a real queen of annuals, as well as consider modern varieties of unusual colors.

Salad with spicy chicken, mushrooms, cheese and grapes - fragrant and satisfying. This dish can be served as a main dish if you are preparing a cold dinner. Cheese, nuts, mayonnaise are high-calorie foods, combined with spicy fried chicken and mushrooms, a very nutritious snack is obtained, which is refreshed by sweet and sour grapes. The chicken fillet in this recipe is marinated in a spicy mixture of ground cinnamon, turmeric and chili powder. If you like food with a spark, use hot chili.

The question of how to grow healthy seedlings is a concern for all summer residents in early spring. It seems that there are no secrets here - the main thing for fast and strong seedlings is to provide them with warmth, moisture and light. But in practice, in a city apartment or a private house, this is not so easy to do. Of course, every experienced gardener has his own proven way of growing seedlings. But today we will talk about a relatively new assistant in this matter - the propagator.

The task of indoor plants in the house is to decorate the house with its appearance, to create a special atmosphere of comfort. For this we are ready to take care of them regularly. Care is not only watering on time, although this is also important. It is necessary to create other conditions: suitable lighting, humidity and air temperature, make the correct and timely transplant. For experienced flower growers, there is nothing supernatural in this. But beginners often face certain difficulties.

Delicate chicken breast cutlets with champignons are easy to prepare according to this recipe with step by step photos. There is an opinion that it is difficult to cook juicy and tender cutlets from chicken breast, this is not so! Chicken meat contains practically no fat, which is why it is dry. But, if you add cream, white bread and mushrooms with onions to the chicken fillet, you get awesome tasty cutlets that both children and adults will like. In the mushroom season, try adding forest mushrooms to the minced meat.

A beautiful garden that blooms throughout the season is unimaginable without perennials. These flowers do not require such attention as annuals, are frost-resistant, and only sometimes need a little shelter for the winter. Different types of perennials do not bloom at the same time, and the duration of their flowering can vary from one week to 1.5–2 months. In this article, we suggest recalling the most beautiful and unpretentious perennial flowers.

Poor germination seeds are a frequent occurrence for the Russian market. Normally, the germination of cabbage should be at least 60%. It is often written on seed bags that the germination rate is almost 100%, although in practice it is already good if at least 30% of the seeds come out of such a package. That is why it is so important to choose the right supplier. In this article, we will consider varieties and hybrids of white cabbage, which deservedly received the love of gardeners.

All gardeners strive to get fresh, environmentally friendly and fragrant vegetables from the garden. Relatives happily accept homemade dishes from their potatoes, tomatoes and salads. But there is a way to showcase your culinary prowess to even greater effect. To do this, it is worth trying to grow a few fragrant plants that will give your dishes new tastes and aromas. What greens in the garden can be considered the best from the point of view of a culinary specialist?

Radish salad with egg and mayonnaise, which I made from Chinese radish. This radish is often called Loba radish in our stores. Outside, the vegetable is covered with a light green peel, and in the cut it turned out to be pink flesh that looks exotic. It was decided, when cooking, to focus on the smell and taste of the vegetable, and make a traditional salad. It turned out very tasty, we didn’t catch any “nutty” notes, but it was nice to eat a light spring salad in winter.

Graceful perfection of radiant white flowers on tall pedicels and huge shiny dark leaves of eucharis give it the appearance of a classic star. In room culture, this is one of the most famous bulbs. Few plants cause so much controversy. In some, eucharis bloom and delight completely effortlessly, in others for many years they do not release more than two leaves and seem stunted. Amazon lily is very difficult to classify as unpretentious plants.

Kefir Pizza Pancakes are delicious pancakes with mushrooms, olives and mortadella that are easy to make in less than half an hour. There is not always time to cook yeast dough and turn on the oven, and sometimes you want to eat a slice of pizza without leaving your home. In order not to go to the nearest pizzeria, wise housewives came up with this recipe. Fritters like pizza are a great idea for a quick dinner or breakfast. As a filling we use sausage, cheese, olives, tomatoes, mushrooms.

Growing vegetables at home is quite a feasible task. The main thing is desire and a little patience. Most greens and vegetables can be successfully grown on an urban balcony or kitchen window sill. There are advantages here compared to growing outdoors: in such conditions, your plants are protected from low temperatures, many diseases and pests. And if your loggia or balcony is glazed and insulated, then you can grow vegetables almost all year round.

We grow many vegetable and flower crops in seedlings, which allows us to get an earlier harvest. But it is very difficult to create ideal conditions: lack of sunlight for plants, dry air, drafts, untimely watering, soil and seeds may initially contain pathogenic microorganisms. These and other reasons often lead to depletion, and sometimes to the death of young seedlings, because it is most sensitive to adverse factors.

Yeast pancakes are lush and thick, and their preparation does not take much time and effort. The unique taste of pancakes is obtained thanks to a special technology for saturating the dough with carbon dioxide bubbles.

How to cook pancakes with yeast

To begin with, the yeast is dissolved in a slightly warmed liquid (it can be milk or water) and little by little add about half the amount of flour indicated in the recipe. This is how dough for yeast pancakes is prepared.

What liquid to choose for kneading dough? Pancakes on the water come out more airy, and the milk base gives the dough elasticity and deeper taste. Also, you can use not only fresh, but also lactic acid products (whey, fermented baked milk, kefir) - this will give the effect of double fermentation. It is believed that the most successful dough is obtained from approximately equal parts of water and milk.

Yeast pancakes are good not only from wheat flour, but also from buckwheat, rye and other types. You can buy such flour or make it yourself at home, just grind the desired cereal on a coffee grinder. So that the flour does not absorb foreign odors, the coffee grinder must be thoroughly washed. However, it should be noted that different dosages of yeast are suitable for different types of flour. The exact dosage is indicated separately in each recipe. On average - 15 g of fresh yeast goes to 2 cups of flour.

Using yeast that has lain in the freezer for a long time can ruin everything. This delicate product loses its properties over time and the dough may rise poorly or not rise at all.

The bowl for kneading pancakes should be deep, because the dough will increase up to 3 times in the process. For mixing, it is better to take a wooden spoon or spatula.

In a warm liquid, where the yeast is preliminarily diluted, slowly pour the flour, while constantly stirring the dough. Flour and water (dairy products) are taken in approximately equal amounts. The dough should turn out to be homogeneous, in density resembling liquid sour cream.

The container with the mixed base for pancakes should be covered with a clean, dry towel and put in a warm place. The dough must necessarily have access to air, therefore, it is strongly not recommended to cover the bowl with a lid in this case. Dough for yeast pancakes is “afraid” of drafts, therefore, it is better to close the windows for a while while preparing the pancake dough.

After the volume of the dough has grown by 2-3 times, you can add the rest of the ingredients according to the recipe. It can be salt, vanillin, eggs, butter or vegetable oil, the second part of flour, etc. After carefully kneading the dough until smooth, you need to put it back in heat. And only when it re-increases in volume, it will be possible to bake delicious yeast pancakes.

Thin fragrant pancakes are very beautiful, tasty and satisfying. But fiddling with such thin products, not every housewife can afford to stand idle for a long time at the stove. That is why we propose to master the recipes for thick yeast pancakes, which will allow you to quickly and tasty feed the whole family.

Yeast pancakes have been baked for a long time. And they began to make them just thin later, at first the housewives in Russia baked thick pancakes in milk, whey and water. Pancakes were especially popular on Maslenitsa. Here, each house tried to stand out in some way, new recipes for dough and fillings were invented, pancakes were baked not just a lot, but a lot, they ate themselves and distributed them to guests and neighbors. Although the traditions of seeing off winter are not as sacred today as in those ancient times, no one bothers you to treat your family and cook lush pancakes in milk.

Ingredients

To make thick pancakes in milk, you will need the following products:

• 3 medium eggs;
• 300 grams of white flour;
• 100 milliliters of vegetable oil;
• 300 milliliters of milk;
• 5 grams of salt (incomplete teaspoon);
• 60 grams of sugar;
• 1 glass of water;
• a package of dry yeast (7 grams);
• vanilla.

In addition to these products for pancake dough, you will need: 50-100 grams of butter for greasing each pancake after baking, a little powdered sugar for sprinkling, and about 50 grams of vegetable oil or lard without spices for greasing the pan.

Only yeast pancakes can be made lush, with holes, very porous and airy. But there are some tricks here too:

• do not try to put more yeast - they will not only give a not very pleasant smell of fermentation to the dough, but also make it frothy, uncomfortable in frying;
• the dough should stand for no more than 60 minutes in a warm place so that it does not ferment too much;
• instead of dry, you can use fresh yeast (pressed), in which case they will need about 25 grams.

Before preparing fluffy pancakes, remove all products from the refrigerator and let them become room temperature, and milk and water will need to be heated to 35 degrees.

Cooking

Using this recipe for thick pancakes, let's start cooking:

1. Break the eggs into a dry and clean bowl, beat with salt until foam appears. At the end, gradually add a portion of sugar and vanilla, mix everything well with a mixer for 5-7 minutes.
2. We mix milk with water, heat it in a bowl on the stove or in the microwave to 35 degrees (but not more than 42-45, otherwise the yeast may deteriorate).
3. Pour the egg mixture with sugar into the liquid and knead with a whisk or mixer as desired.
4. Add vegetable oil. The portion in the dough can be reduced if you are going to lubricate the cooked pancake with butter in the future.
5. We add flour. It is optimal to sift it into a separate container, and then add a little to the dough in order to control its density in the process. It will not work to make yeast pancakes very thin, therefore the dough for pancakes should be quite dense and thick, but homogeneous.
6. Stir the mixture for about 5 minutes until all the lumps in it dissolve. Cover with a towel and put in the warmest place in the kitchen.
7. When the dough rises (increases in volume) by 2 times, mix it with a whisk so that it settles and takes its previous dimensions. Then wait again until the dough rises. Everything will take you about 1 hour. You can also use the multicooker bowl by turning on the heating mode in the device by 37-40 degrees and setting the time.

Let's start frying pancakes with yeast:

1. Grease a cold frying pan with oil and place on the stove over medium heat. Heat for 3-5 minutes until the oil is fully heated. As soon as the fat spreads on its own over the entire surface of the pan, and barely noticeable bubbles and a characteristic boiling sound appear on its surface, you can pour out the pancake dough. But there should not be a lot of fat, otherwise the dough will curl up in the center.
2. The dough is poured onto a preheated pan in a fairly thick layer, because our goal is to bake thick puffy pancakes. Accordingly, the frying time of the pancake on both sides increases - 2 minutes on each side.
3. Put the pancakes on a dish and immediately coat with butter. The structure of the products is very porous, so the oil will be instantly absorbed and layered on a stack of your pancakes.
4. When all of them are collected, you can sprinkle them with powdered sugar on top, cover with a large bowl - so they will become even more juicy, as if steamed and soaked in juices.
5. Wrapping fluffy yeast pancakes is very difficult - since they are thick, they do not hold their shape well. Therefore, it is optimal to serve them with sauces, simply spreading them with jam, jam or sour cream, honey.

And to make your yeast pancakes delicious and incredibly juicy, follow a few simple rules for their preparation:

1. For lush pancakes, it is necessary to observe certain proportions of products in the dough - flour and liquid (milk, water) in a ratio of 1: 2, as well as 1 egg per full glass of flour.
2. The more eggs, the softer and more elastic the dough. If you plan to wrap stuffing in them, add 1-2 eggs to the recipe.
3. Even if you make pancakes with salty fillings, be sure to add sugar to the dough. Firstly, thanks to it, yeast is activated and fermentation begins, and secondly, sugar will set off the taste even in pancakes with soda or without baking powder.
4. The same rule applies to salt. Pour at least 3-5 grams of salt into sweet pancake dough so that the taste is more intense and original.
5. It is in pancake dough that it is better to use dry yeast. They are less active than freshly pressed and do not have such an intense yeasty aroma and flavor.

Serve thick pancakes with any sweet or savory toppings and gravy. Traditionally on Maslenitsa at all times, such pancakes were served at the table with melted butter, honey and sour cream. You can make more interesting sauces and toppings, guided solely by your own preferences.

Thick fluffy pancakes with yeast, recipes for kefir and milk. On Maslenitsa 2017, and on any other day, every housewife seeks to feed her loved ones with delicious pancakes.

Not all adults and children love, many people like thick lush pancakes with yeast. Cooking such a delicacy takes a little longer, but the result will surely please fans of thick and fluffy pancakes.

Pancakes thick and lush on kefir and yeast recipe:

Pour warm water into a deep bowl and dissolve the yeast in it. Add flour (half a cup) and sugar (a table. Spoon) there. Mix thoroughly until bubbles form on the surface. Leave the mass for 20 minutes in a warm place.

Thick and fluffy pancakes with yeast. After this time, move the kefir, eggs, remaining sugar and salt into the dough. Beat the mass with a whisk, mixer or just a fork. After that, gradually pour flour into it. The result is a dough that resembles thick sour cream in consistency. It should be left alone for another 30 minutes.

Now you can start baking thick and fluffy pancakes, pouring the dough with a ladle into a pan with a thick bottom, greased with vegetable oil.

Thick fluffy pancakes with milk recipe:

Pour half of the available milk, heated to 30-35 °, into a capacious dish and dissolve the yeast in it. Add salt, a little sugar and half the cooked flour there. Stir thoroughly (there should be no lumps), cover with a towel (or lid) and leave in a warm place for 30 minutes.

At this time, grind the egg yolks (whites will come in handy later) with the remaining sugar until smooth. Attach the resulting mass to the dough when it suits (after half an hour).

Send the rest of the flour there. After kneading this mass, it will be very thick. The remaining milk helps to bring it to the desired state, which is poured into the dough when heated, constantly stirring the substance, and adding vegetable oil.

For getting fluffy and thick pancakes the dough should be left to "rest" for 15 minutes in a warm place. At this time, beat the proteins in a stable foam. Then add them to the dough, gently mix the mass and leave it warm and at rest for another quarter of an hour.

Now you can start baking lush and hearty pancakes in a greased pan with a thick bottom.

Video recipe for thick and fluffy pancakes with yeast:

Pancakes are thick and fluffy with yeast, kefir or milk- the main dish for Maslenitsa. And to give them a special taste, use various fillings to your liking.